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Japanese A5 Wagyu Tenderloin Cubes

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These A5 Japanese Wagyu tenderloin cubes are cut from the same muscle as the filet mignon towards the ends of the muscle (the tips and the tails). Perfect for testing the waters of A5 Japanese Wagyu, enjoy these delicious morsels with friends by quickly searing on high heat with a pinch of salt for an unforgettable tasting experience.

Just like the larger Filet Mignon, these cubes hail from the Wagyu Olympics award-winning Kagoshima prefecture and are mind-blowingly tender and chocked full of the “good fats” (omega-3 & omega-6) and umami-producing oleic acid. Very few of these are produced given the nature of the muscle, so act fast if you happen to catch them in stock.

Cut to approximately ¾”-1” chunks, these are packed together in a single vacuum sealed pack.

Kagoshima Hero

Kagoshima Farms

Consecutive, award winning Japanese Wagyu

A5 Wagyu New York Strip Steak

Award-Winning Wagyu

Since 1966, Japan's beef industry has held a nationwide competition every five years to crown the best beef in the country. It's called Zenkoku Wagyu Noryku Kyoshin-kai (全国和牛能力共進会) but it's known also as "The Wagyu Olympics". There are 11 prize categories, one of the more interesting of which measures the quality of the fats (looking for things like the health-promoting and umami-generating oleic acid). There's also an overall winner, based on the average of scores across the categories. In 2017 and 2022, Kagoshima beef took the top prize based on overall contest scores (総合得点による「団体賞」は、鹿児島県が1位). You could say that Kagoshima's A5 Wagyu is one of the very best Japanese beef you can buy!

Melt-In-Your-Mouth Flavor

A5 Wagyu gets its legendary flavor from intense marbling. Get ready for sweet, buttery, decadent delight with every bite.

And there's science to back up the happy dance our taste-buds are doing. Research shows that beef from Kuroge-washu contains more omega-3 and omega-6 fatty acids, as well as more monounsaturated fatty acids (a.k.a. the good fats) than other kinds of beef. In fact, the unique composition of A5 Wagyu means that it melts at room temperature, so it's no exaggeration when we say it "melts in your mouth." This is just another reason why Japanese Wagyu is considered the pinnacle of the beef world.

Slicing A5
Myths & Facts: Japanese and American Wagyu

Myths & Facts: Japanese and American Wagyu

We've been writing extensively about A5 Wagyu to give you some background on the Japanese beef and its well-earned reputation for rich marbling. One thing that’s become increasingly evident in the course of our research and travels to Japan is the fact that there’s a scary amount of myths out there about A5 Wagyu from Japan.

So we thought we’d do some mythbusting.